New Posts  All Forums:Forum Nav:

Hello ChefTalk

post #1 of 2
7/25/12 at 10:22pm
Thread Starter 
I was lucky enough to apprentice with an experienced chef in high school. I continued to work as a cook throughout college. Now, I work for a bank to pay for my expensive culinary habit.

I would love to take my cooking up a notch through more sophisticated (French?) techniques. It will be nice to syphon knowledge from the ChefTalk brain trust.
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 2
7/25/12 at 10:51pm

Aloha, Welcome to Chef Talk BankerDeCuisine

The membership here is over 40,000, I think that you'll be busy chatting and sharing with many people from around the World.

The Forums are great, but don't forget about the Articles, Reviews and Gallery; the Special Guest Forum is fantastic!  Speaking of Forums, as Home Chefs like you and me, we are asked to read only in the three Pro-Forums, but it makes for a great read.  Once you've gone over the FAQ and the Community Guidelines and you still have questions in regards to the website, please Private Message a Moderator or Admin person for help.  When looking for a topic of interest, try the Search Bar at the top the page for past discussions, some have been around and around.

Have a great time!

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp